I love chicken parmesan and the cheesy, crunchy, fried goodness that comes with it. But when I started my health journey, there were some recipes I knew I had to make into healthier versions.
For this Crunchy Baked Chicken Parmesan recipe, I use Ezekiel bread. A simple minute to toast it in the toaster and make crunchy bread crumbs gives a perfect texture. The combination of almond and coconut flour gives the chicken a base to hold in the juices. Instead of frying, I spray olive oil onto the bread crumbs to provide them with a beautiful golden brown and crunchy coating.
To top it off, I give the chicken cutlets a nice heavy serving of Hunter’s Pasta Sauce. This is a win-win for everyone! The sauce is so flavorful that it doesn’t need anything else, and the chicken comes out perfectly cooked every time. If you’re looking for an easy weeknight meal that your whole family will love, give this recipe a try. You won’t be disappointed!
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Crunchy Baked Chicken Parmesan
- Total Time: 35 minutes
- Yield: 1 1x
Description
Healthy chicken parmesan is the best! This dish has a healthier alternative to frying up some breaded cutlets. It’s baked instead, so you don’t have that greasy feeling but still get that perfect crispy texture. I make this recipe gluten-free and you still get all your favorite flavors without sacrificing classic chicken parmesan yumminess.
Ingredients
2 pounds of chicken cutlets
4 slices of Ezekiel bread, toasted and ground into bread crumbs in a food processor
1 tsp oregano
1 tsp garlic powder
1/2 tsp Himalayan salt
1/2 tsp fresh ground black pepper
2 egg whites
1/2 cup almond or coconut milk
1/2 cup coconut or almond flour
Olive oil spray
Your favorite pasta sauce- or Hunter’s Pasta Sauce!
Instructions
Preheat oven to 350 degrees
Mix coconut or almond flour and 1/4 tsp salt and pepper in a shallow dish.
Mix egg whites and milk in another shallow dish.
Mix the bread crumbs, oregano, garlic powder, paprika, 1/4 tsp salt, and 1/4 pepper in another shallow dish.
Dip chicken cutlets into the flour, then the egg mixture, then the bread crumbs, and repeat using all of the cutlets.
Place the cutlets on a baking sheet or a broiling pan. Spray both sides of the cutlets with olive oil spray. Bake for about 15 minutes.
Transfer the cutlets to a glass baking dish, top with sauce and mozzarella cheese, and bake for 10 minutes or until warm and bubbly. (Using a glass dish is optional, but I like the glass dish option because it keeps the chicken crispy).
Notes
Server over your favorite gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
